Lactobacillus plantarum and bacteriocins produced by lactobacillus plantarum and capable of inhibiting Gram negative bacteria

Abstract

The invention relates to a strain of lactobacillus plantarum and bacteriocins produced by the lactobacillus plantarum and capable of inhibiting Gram negative bacteria. The bacteriocins have the advantages of broad antibacterial spectrum, thermal stability and stable pH, degradability by protease, no residue in a human body and high safety. A lactobacillus plantarum strain is preserved on June 29, 2009 with a preservation number of CGMCC No.3151. A production strain is obtained by separating 'Jiaoke', a conventional dairy product in Inner Mongolia; on a MRS culture medium, colonies are ivory and round with a protruded center and orderly edges; the strain has two blunt round ends and a short and straight stem; and the size of the strain is 0.4 to 0.7 mu m *2 to 3 mu m. The strain is a non-spore Gram positive bacillus, and is identified as the lactobacillus plantarum through an API50CHL sugar alcohol fermentation test, a 16S rRNA sequence homology analysis test and a recA gene multiplex PCR method. The lactobacillus plantarum KLDS1.0391 is used as the production strain and is fermented and purified by using the improved MRS culture medium to obtain the bacteriocins of the lactobacillus plantarum. The bacteriocins are used in food preservatives.

Description

Technical field: The invention relates to a strain of lactobacillus plantarum and the bacteriocin produced by it which can inhibit Gram-negative bacteria in the field of microorganisms. Background technique: Food safety is an important issue worldwide, especially in developing countries like my country. In recent years, the number of patients with foodborne diseases in my country has remained high, and food poisoning caused by microorganisms is very serious. The continued increase in foodborne illness has caused the public and governments to re-examine the effectiveness of current methods of food preservation. Adding chemical preservatives is an important food preservation method used by humans, but long-term research has found that excessive consumption of synthetic preservatives has adverse effects on blood pressure, heart, kidneys, etc., and even some chemical preservatives have carcinogenicity, teratogenicity and It is easy to cause food poisoning and other problems. T...

AI Technical Summary

Problems solved by technology

Therefore, it can only be used to inhibit food spoilage caused by Gram-positive bacteria, and cannot inhibit food spoilage caused by Gram-negative bacteria such as Escherichia coli, Salmonella, and Shigella.

In addition, many bacteriocins, such as Nisin, have less stable antibacterial activity in food and lose their activity at neutral pH, which limits their development in the food industry. Therefore, it is necessary to vigorously develop other bacteriocins and develop broad-spectrum bacteriocins. New lactic acid bacteria bacteriocins that are efficient, stable to heat and pH, accelerate the application of bacteriocins in the food industry, and improve food quality and safety

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